Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

I was looking for a good white cake recipe to bake for my husband’s birthday. I saw a recipe for vegan white cake in The Vegan Family Cookbook by Chef Brian P. McCarthy. Actually that book has a lot of interesting recipes, especially vegan baking recipes and I literally want to try each one of them. Wish I had the time for it. So do look for that book in your local library.

This is the picture of the first cake I decorated in Course 1 of Wilton’s Cake Decorating Courses. You can see that I need a lot of practice, but I’m sure that it will also give you (beginners) the confidence that it’s easy and you can definitely do it. I have been receiving a couple of mails since my earlier post on cake decoration, requesting me to update more information on how-to’s. The hardest part for me now is to give all the necessary information in an organized manner to the followers of this series. I feel that compiling this series is going to be difficult than actually taking the course and decorating the cakes.

Barley flour is quite a new addition in my kitchen pantry. This cookie recipe is my first experiment with barley flour and I’m happy to tell that it’s a huge success. Unlike whole wheat, barley flour did not impart a raw smell and taste in the cookies. It’s finely ground so there is no grittiness too. I found Bob’s Red Mill Whole Barley flour in the organic aisle of the grocery store. Like any other whole grain flour, barley flour too should be stored in the freezer. Be sure to bring it to room temperature before baking. Barley flour is less glutenous, so if you want to experiment with it start with cookie recipes first. Since cookies need very less or no rising at all, substituting upto half the quantity of all purpose flour in a cookie recipe should be fine.